Madison times. (Tallulah, Madison Parish, La.) 1884-1???, 1887-06-11
CHEESE. MAkiNo.

4 4u0 CSloOliS Va koSkOA Pes q
end to cheese-making in farmhouse
in most parts of the country and gen
orally put an end to cheese-eating i
the same houses. Many country gro
ceries do not keep cheese for sale, an
those that do sell it at prices that farm
ers can not afford to pay. Thirty year
ago almost every farmer made chees
and his family was as well supple
with it as with pork, beef. butter, ant
eggs. Now cheese seldom appears OF
the tables of farmers. Though tn
wholesale price of CHI eese is low the re
tail price is high. Few farmers wah
to buy a whole cheese on account of it
large size. and accordingly they ge
along without this desirable article o
food. Many decline to eat factory
cheese for fear that it contains some
foreign fat that may be injurious. IL
view of these facts, Henry Stewart, in
The Rarai NeU Yorker, recommends
that farmers make their own cheese
and gives these direct ons:
Any quantity of m TX. from one hun
dred pounds upward, NAV be used.
The nights milk may be set in cool
place and stirred frequently up to the
latest opportunity. In the morning this
milk is skinned and put in tin pals in
Il tub of hot water, to get warmed up
to 100 degrees. The mornings milk is
brought IN fresh and warm, and is at
al 81, a n.
which is reduced to 80 degrees Dy this
mixture. The mixed milk is put into a
clean waShtub and the rcnnet is add
cd. The rennet is made by sleeping
the dried stomach OF calf in warm
water and adding salt. The exact
quantity required for 100 pounds of milk
is 90 grains, or one-eighth of an ounce
of the dry stomach in two and a half
ounces of water. at 20 degrees, for
twenty-fo hours for milk ut 90 de-
grees. About one drachm. or Il tea
spoonful. of salt is added for this quan.
iity. When the rennet is added the
milk is well stirred to thoroughly mix
the renne., and the tub is covered with
Il cloth to retain the heat. This guam
Va IL W luo
curd in an hour. More rennet will make
hard dly cheese, and so will higher
either of these being
equivalent i'm effect to the other. A
lower temperature and a smaller guam
tty of rennet arc also equivalent TO
each other in producing soft, mellow
cheese, which cures in the best manner
and develops a meaty, rich flavor.
In one hour the curd is set. 1t is now
cut with long-bladed knife. or blade
made OF a strip Of hoop-iron set in a
handle and ground to sharp edge.
The curd Is cut in straight. Derpendicu-
lar slices. one inch thick. and then
crosswise one ince apart This causes
The whey TO separate and the curd to
shrink. Just here is the point where
he various methods of making cheese
'eperate. By the Chedder system. the
whey is dipped off and heated to $50 or
$50 degrees and is poured back on the
;urd, which is thus heated up TO 100 de-
,rees, and is kept so heated until
':ece taken between the teeth "squeeks'
when chewed, or when touched to q
lot iron the curd draws out in strings
everal inches in length. The other
ystem dispenses with the heating. and
ne curd is left in the whey until it he
irm enough to be lifted up in the hand
without falling apart or losing its
hape. when it is ready for breaking up,
alting, and putting in the press.
When the curd is ready the whey is
Ill drained off by fitting the tub and
reaking up the curd with the hands.
n the Cheddar system the curd is
rained and broken up while still warm,
nd is left in heap to become slightly |
cid. As soon as the acid is apparent |
the taste the curd is again broken
p by the hands quite fine, sailed in the !
of 2 per cent. OF fine dairy |
alt, and put into the hoop and the !
ress. la the other method the curd is /
OF left to sour but is broken up, salt
]. and put into the hoop. The hoop !
made OF thin ash or spruce board.
nd for 100 pounds of milk or 10
ounds of cheese may be 8 inches in d.
meter and 10 inches deep. The curd
pressed in the hoop by the hands. a
tile at u time, 20 get it firm and sold,
nd a loose head is put in with block
pom it The cheese is then put under
Ie press.
The press is frame or bench having
D upright post at one end in which is
voted long lever. The cheese is
ut under this lever near the pivoted
Id and weight is hung upon the
her end SO as TO get moderate pres
ire upon the cheese. A folded cloth
usually put on the bench under the
reese to absorb the whey which is
'essed slowly out of the cheese. For
cheese and a ten-foot lever
weight would be enough
r the end of the lever. As soon as
10 cheese is firm enough to be han
ed, it is taken from the press, rubbed
it'll butter, and placed in a cool. dry
liar on a shelf TO cure. 1t is turned
the other end daily for month and
mold gathers on it, this is scraped
I'd wiped off and the cheese is creased
rain.
With six cows giving seven quarts
oh a ten-pound cheese NAV be made
'ily. This size is very convenient.
I'd with more cows and milk it is still
desirable size, and several of such
eeses can be made and pressed at
lie time by ranging the hoops in
le. resting board upon the blocks
I'd pressing with the lever upon q
ock laid upon the board. The weight
the lever should be increased in pro.
'rtlOn to the humber of cheeses.
neeses OF this size and Of good quality
'uld be sold with the greatest ease.